View allAll Photos Tagged saurkraut
...
Coney Island, a nice place to photograph on a rainy day!
Opinion: The frankfurter sold at "The Original Nathan's" is delicious. It's garlicy taste and crisp skin, you know, a frank that snaps with each bite, is unbeatable. However, soggy buns, limp french fries, and mild tasting saurkraut make this a dining experience you'll probably want to miss. While I was waiting for my order two customers returned their hamburgers because the buns were soggy and the burgers dry and crips. Try Paul's Daughters on the Boardwalk or Chicago Hot Dog on Stillwell if you must experience a Coney Island Red!
I couldn't find a single vendor along the boardwalk selling Nedicks.
.... don't eat out!
Last week, while in Coney Island, I stopped at Nathan's Famous and ordered 2 franks with saurkraut, a large fries, and a large orangeade. Total cost with tax, $13.22! Never again, especially since the food was awful! So I decided to do a photo series on how to recession proof your life starting with meals.
The above meal, which includes kielbasa, homemade saurkraut with onions, mustard, and a cold drink of your choice, cost under $5.00 for two! Add another $2.00 for dessert! It took 30 minutes to prepare the saurkraut and under 15 minutes for the sausage. Delicious!!
Explore #343. Thank you one and all!
Acharacle….first you’ve got to be able to pronounce it Aah – haricle, seems to be as close as we can get to the gaelic. It’s a small village with a population of around 201 in the heart of the Ardnamurchan peninsula which is the most westerly part of mainland Britain. It covers about 50 square miles, and is in a district called Lochaber in the county of Argyll within the Highland regional council area of Scotland. Acharacle’s name is rendered Àth Tharracail in Scottish Gaelic, and means "Tarracal's ford". The Gaelic place name is composed of two world elements: àth and the personal name Tarracal. This personal name is cognate to the Scottish Gaelic Torcall and the English Torquil, which are derived from the Old Norse Þorketill. According to Moidart tradition noted in the 19th century, Torquil was the leader of a force of Norse who were pursued by Somerled, Lord of the Isles, and made a final stand at the riverside below Acharacle Manse, where they were slain.
Acharacle, a typical west Highland crofting township, serves as the centre for Ardnamurchan and Moidart. It lies at the western end of Loch Shiel and is surrounded by beautiful scenery, making it a great and popular holiday destination. Acharacle, has, among other resources, a small primary school with around 60 pupils and a thriving Gaelic medium unit. There is a garage, baker's , fish and chip shop, a grocery store, a restaurant, a craft gallery as well as a doctor's surgery.
The area has been influenced by Thomas Telford who was involved in the building of the route to Acharacle from the Corran Ferry. In the 1800’s he also built the bridge across the River Shiel, this was replaced by a new bridge in the 1930’s and the Parish Church, built in the 1820’s, was built to a standard design known as Telford churches.
There is an abundance of walks in the Acharacle area, great examples of which are; the Singing Sands, a 6mile round walk; Three Lochs to Castle Tioram taking you from Blain over the hill to Loch Moidart; an expedition to Laga over Ben Laga from Acharacle, and the Silver Walk along the side of Loch Moidart from Castle Tioram, once the stronghold of the MacDonalds of Clanranald.
If you are looking to play at the seaside, sandy beaches can be found at Ardtoe, Singing Sands and Dorlin, overlooked by the magnificent Castle Tioram.
Less than 50 years ago, before the north end road existed, Loch Shiel was the main access route for the peninsula, bringing people, produce, livestock and supplies by boat from the railhead at Glenfinnan down the stunning beautiful and now deserted length of Loch Shiel: a cruise now follows in the wake of Bonnie Prince Charlie who stayed over night at Dalilea then went on to land and raise the clans in 1745 at Glenfinnan.
Acharacle plays host to the Loch Shiel festival of classical music each spring, and Feis nan Garbh Chriochan (Festival of the Rough Bounds) in July, a week of intensive tuition in traditional music, arts and Gaelic drama.
For those looking for activities in Acharacle, Loch Shiel, and hill lochs can be fished, permits bought from the post office. Fishing tuition with trips on Loch Shiel and exploring the St Finnan’s Isle can be arranged locally.
In the summer months Produce Markets take place in Acharacle Village Hall, where local produce and crafts can be purchased, along with the chance to enjoy homemade soups and baking. Smoked produce can also be purchased from the local smoke house and organic vegetables, herbs and fruit can be bought locally.
.
In the village is one small hotel, and a few highly reviewed bed and breakfast hostelries. One might be delighted to meet sheep or deer striding down the single track road through the village, or a kilted figure, but surely not an eccentric character dressed in lederhosen? He’s called Jurgen. For he owns the ‘German-themed” hostelry called “Krapphaus”. With luxuriously appointed baroque rooms, with giant towering padded headboards, surprised guests might be forgiven for anticipating a traditional Highland welcome with a wee glass of whisky but no, here guests have a welcome drink of cherry schnapps in the deer antler festooned entrance hall. The traditional English breakfast is out too and in it’s place is an Oktoberfest breakfast of smoked venison sausages, saurkraut and hill pillaged boiled potatoes ably served by Jurgen’s assistant Kurt, in short, short speedo lederhosen. For those with sweeter taste Kurt is an ace in the kitchen producing trays full of lebkuchen which he pops in the guests mouths as he passes by their tables. They’ve been talking about their daily adventures over breakfast. Some had seen golden and white tailed eagles from their kayak, had a brief encounter with a pine marten in a forest, been otter spotting and even seen a beaver. And the elderly couple sat at the table in the corner of the breakfast room, said how much they had enjoyed lying in bed in the morning listening to the cuckoo calling, until one of the others mentioned it was probably the Bavarian Black Forest cuckoo clock in the hall!. Some had gone whale watching from Glenuig spotting porpoise and dolphins heading towards the salmon farms, a school of minke whales, sunbathing seals and a pod of orca killer whales. Yes, they were all talking excitedly and they hadn’t even used the electric bikes, Indian canoes or tuktuk yet. But Jurgen thought perhaps he shouldn’t have let them have his prized schtrong german bier he brewed in the shed, with breakfast. His work would be cut out today. And no one would want to leave.
German bagpipe music www.youtube.com/watch?v=MGaFveGYTos
Macro Mondays theme: Condiment
Clockwise: pizza sauce with mozzarella; swiss cheese, saurkraut, thousand island dressing (mini Rachel); peanut butter with cracked black pepper.
HMM
Canon IXUS 265 HS
Author: Dr. Seuss (modified just a little)
You're a mean one, Mr. Finch.
You really are a heel.
You're as cuddly as a cactus,
You're as charming as an eel.
Mr. Finch.
You're a bad banana
With a greasy black peel.
You're a monster, Mr. Finch.
Your heart's an empty hole.
Your brain is full of spiders,
You've got garlic in your soul.
Mr. Finch.
I wouldn't touch you, with a
thirty-nine-and-a-half foot pole.
You're a vile one, Mr. Finch.
You have termites in your smile.
You have all the tender sweetness
Of a seasick crocodile.
Mr. Finch.
Given the choice between the two of you
I'd take the seasick crockodile.
You're a foul one, Mr. Finch.
You're a nasty, wasty skunk.
Your heart is full of unwashed socks
Your soul is full of gunk.
Mr. Finch.
The three words that best describe you,
are, and I quote: "Stink. Stank. Stunk."
You're a rotter, Mr. Finch.
You're the king of sinful sots.
Your heart's a dead tomato splot
With moldy purple spots,
Mr. Finch.
Your soul is an apalling dump heap overflowing
with the most disgraceful assortment of deplorable
rubbish imaginable,
Mangled up in tangled up knots.
You nauseate me, Mr. Finch.
With a nauseaus super-naus.
You're a crooked jerky jockey
And you drive a crooked horse.
Mr. Finch.
You're a three decker saurkraut and toadstool
sandwich
With arsenic sauce.
A grilled sausage on a bun loaded with saurkraut, sweet relish and mustard. Mmmm mmm!
This image is Copyright Protected and may not be used for any reason without express written permission.
© Kelly Cline All Rights Reserved.
The T.A. Lytle Company was build around 1908. Its primary business was pickles, saurkraut, Catsup.
Read more here: onegalstoronto.wordpress.com/2016/10/15/t-a-lytle/
Recipe#3 - sauerkraut and Peeps. Grilled smoked sausage and sauerkraut served as more Peep garnishes.
www.youtube.com/watch?v=f8ZZ0Z4OslA
You're a mean one, Mr. Grinch.
You really are a heel.
You're as cuddly as a cactus,
You're as charming as an eel, Mr. Grinch.
You're a bad banana
With a greasy black peel.
You're a monster, Mr. Grinch.
Your heart's an empty hole.
Your brain is full of spiders,
You have garlic in your soul, Mr. Grinch.
I wouldn't touch you, with a
thirty-nine-and-a-half foot pole.
You're a vile one, Mr. Grinch.
You have termites in your smile.
You have all the tender sweetness
Of a seasick crocodile, Mr. Grinch.
Given the choice between the two of you
I'd take the seasick crockodile.
You're a foul one, Mr. Grinch.
You're a nasty, wasty skunk.
Your heart is full of unwashed socks
Your soul is full of gunk, Mr. Grinch.
The three words that best describe you
are as follows, and I quote: "Stink. Stank. Stunk."
You're a rotter, Mr. Grinch.
You're the king of sinful sots.
Your heart's a dead tomato splotched
With moldy purple spots, Mr. Grinch.
Your soul is an apalling dump heap overflowing
with the most disgraceful assortment of deplorable
rubbish imaginable,
Mangled up in tangled up knots.
You nauseate me, Mr. Grinch.
With a nauseaus super-naus.
You're a crooked jerky jockey
And you drive a crooked horse, Mr. Grinch.
You're a three decker saurkraut and toadstool sandwich
With arsenic sauce.
8 pounds of kraut I made to go along with the mustard from yesterday. Unfortunately I'm making "real" traditional kraut and it needs to ferment for at least 6 months before tasting it.
I made a vow to eat only healthy food starting in June. Airplane food combined with crazy shift work and lack of exercise has caused me to gain a bit of weight... nothing drastic, but enough for me to notice. I don't want to come home in a few months much larger than I was when I left. Not to mention, if I go above my recommended BMI I can be forced to ground duty until I'm back to normal. Haha.
Anyways... the news that Ryan is coming in 2 weeks convinced me to kickstart my healthy eating plan, knowing full well that we'lll be going for fancy dinners without a care in the world of their nutritional value.
I started off great. No chocolate on the plane.. major accomplishment for me! However... When I arrived in Frankfurt 6 hours later, nothing on the menu caught my attention as much as "2 Frankfurter sausages, mashed potatoes, and sauerkraut".. oh dear. As it's my last German flight for what could be a few months, I indulged. It was amazing. I'll eat healthy... tomorrow?
Our little town of Corte Madera puts on a great Oktoberfest every year, and we're fortunate in having a whole lot of local beer brewers in our area. It takes a lot of sampling to determine which produces the best brews, but I gave it my best, as did our son, who is much more knowledgeable about such things than I am, so I basically just followed his lead...
Now THAT'S my kinda eatin'‼
Taken at the Corte Madera Oktoberfest with my new iPhone 5c and processed in PSE and Topaz.
Saurkraut on top of substitute meat sandvich means ya got a "reuben" traditionally refers to toasted rye bread with corned beaf + saurkraut + cheese
This simple sandwich takes 5 - 10 minutes to prepare and of course being #vegan, no animals are tortured or killed for your pleasure. Start with a little olive oil in a small pan. Fry on medium heat 1 thick slice of onion diced for a minute or so. After you’ve turned the onion, form it in the pan to the shape of your bread, top with a little Daiya cheddar shreds, 2 or 3 Tofurky Peppered slices and cover for a couple minutes. Add to your toasted bread a spread of vegan mayo (I use reduced fat Vegennaise) and Dijon mustard, a few dots of horseradish, a layer of cold saurkraut, and a washed torn romaine lettuce leaf. Place your Tofurky, cheddar and onion on top with another slice of toast and enjoy. Delicious! And SO nice for your spirit!
Here's something that if I had the money I would prefer to go and chase again, WSORs Janesville to Hartford (on that day Iron Ridge) freight heads east through the Wisconsin countryside just outside Horicon. Thanks for Justin for the ride that day to avoid Steves reaction to the previous nights PBR and Saurkraut pizza.....
We made saurkraut on Thursday. I may write an article on it, and this will be the image that goes with it.
Camera: Rembrandt Protrait 5x7.
Lens: 24cm Schneider Xenar.
Film: Kodak TXP-320 developed in Ilfotec-HC.
Uploaded sharper, better toned version 7/15/18.
©2012 Gary L. Quay
My Blog: Gary L. Quay Photography
On Facebook: Gary L. Quay
Foolscape Imagery on Facebook: Foolscape Imagery
Feel free to join my Flickr groups
A nice smørrebrød platter for dinner at Tivoli Gardens!
From 12 o'clock clockwise are a cabbage slaw or more like a red cabbage saurkraut; a fish cake, somewhat like I've had at Vietnamese restaurants, but with less seasoning; boiled egg with mayo (?) and caviar; shrimp (the Danish shrimp were nice and briny-sweet tasting); herring and capers; a pickle relish that tasted somewhat like a chutney; roast beef; shredded horseradish; radishes; grapes; cheese.
This was served with a basket of wonderful bread, high-quality butter, and that AMAZING bacon fat spread.
Sausage heated on the pellet grill to a final temp of 160. Final cooked weight 6.4 ounces, a hefty serving of brisket and pork shoulder goodness. Spicy grainy brown mustard, saurkraut, dill relish, all on a pugliese roll, pickles and slaw on the side. It's dinner!
Critique: my foodie son thinks they are a little dry, but tasty. I might be inclined to add a bit more liquid and pork belly on the next batch, and smoke them for a couple of hours at 130 degF then pull. Those I'd freeze and treat as fresh uncook sausages. Things to ponder....
Great thing about cooking, you can always adjust and tweek the next batch. I was happy with the outcome. but did note his observation was valid.
Our little town puts on a great Oktoberfest every year, but, regardless of all the other activities going on throughout the fest, this image sums up what Oktoberfest is all about, at least as far as I'm concerned.
Store bought saurkraut and mushroom pierogi boiled then pan fried for crispy crusts, served with caramalized onions, chive and sour cream of course!
Potato pierogis are great, but these are my go to pierogis when I don't want to feel guilty. lol.
Choucroute à la Mer
Saurkraut, fish, scallops, mussels, shrimp, and tournade of potatoes with cream sauce.
Café Provence
Kansas City, Missouri
(February 5, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
The food court area of Winchester Cathedral's Christmas market in the Inner Close, everything from Bratwurst, saurkraut
burgers, tea, coffee and festive plonk, but a lot more expensive than the stalls in the High Street.
Dunkel beer at Pod Wawelem , in Krakow . T'was a cold cold day and we needed a bit of warmth and filling .....just the right thing was found here .
Copious amounts of both food and beer all at cheap prices compared to the UK at least. .
The food would never win a Mitchelin star but by eck they dont half give it you large !
Accompianied by a live folksie music band. A great night was had followed by a less great fuzzy morning :-)
Every two weeks a new team gets allocated to host a Jupiter-sponsored "Friday Drinks" and you got to brain storm what to do. I was responsible for an ice penis a while back, and this month the theme was kind of obvious: OKTOBERFEST. We went all out - draught beer on tap, bretzel, saurkraut and sausages (halal too), German fest music on loop, projected video of Loerie Awards highlights, posters, beer mats etc. Think this Friday has yet to find an equal. Great success all around - we even had DAS BOOT! FTW! Next up: the german school annual bazaar beer garden!
Snook the Barbarian Strategist and advisor to the Barbarian Leader Lady Tirana had been captured by the alliance forces, since he was as weak and slimy in character even Slimier than Prince Edmund son of King Brian the blessed, the interrogation team needed not use torture (which Queen Esmeranda had outlawed anyhow) but just a seconds noise from the straining mechanism made him crack like a whalnut shell hevely infested by rot, worms and bugs…
He screamed: I give up, I can’t take any more, that sound, my poor delicate ears!!! I do anything you tell me…
Half an hour later a message made to the barbarian besieging camp gathered all Barbarians by the wall…
The barbarian tribesmen were hoping for another silly speech by that silly foreign prince, they were hoping for yet another piece of priceless entertainment…
But there was no silly Albert behind the crenellations, instead some of the elite guards appeared and squished between them was a well-known mug, the face of a barbarian, eh that is if a people who admired strength, brute force and violence could call this slimy maggot and bookworm a barbarion…
He who bullied them around because the otherwise undisputed leader Lady Tirana had favored him and his so called “strategies”
The crowd of hardened and weathered Soldiers started chanting: Put away the Maggot and give us a speech by Prince Saurkraut!!!
…but the spineless creature was not replaced! Instead the pansy strategist waited out the horde’s chants and screams…
Then when the loud crowd had screamed their voices tired and relative tranquility had made it calm enough to make a speech…
…that was when Snook started his speech:
I need not present myself, since you all know me, perhaps the most important Barbarian next to Lady Tirana… I have an important message to you, my people, my barbarian tribe!
Along with you I have fought, but I have also been thinking…
By now the Warriors was screaming again:
Thinking, ha, ha this piece of bird dropping is not a barbarian, he used the ugliest word we know… thinking!!!
Others screamed such as:
He is an amoeba. Why haven’t you gutted that posh pansy yet??? Put him in the rack and vice at the same time!!!
Snook ignored the screams and started where he left his speech before…
…as I said I have been thinking… and war that is just such a terrible thing, the battlefield is a pointless meatgrider, where fine young men and some women turn each others into minced meat… I have always been against war, it is not a civilized way to settle disputes…
By now the barbarians were screaming even louder, many picked up stones from the ground that they tried to hurl at this traitor to the barbarian culture of war and violence…
The spineless speaker carried on despite the locomotion:
…your children don’t have to die on a battlefield, generation by generation, Imagine if we could live in a new way, change our culture, from a nation bred in and by war, glorifying war, war and war, endless war, Imagine if we could change our culture into a culture of peace??? You there Skull-Crusher, yes I see you there next to, Armpit-Abuser and Finger-ripper, you once told me that you loved to make small altars out of the skulls of dead mice… that is a craft, and you there Joint-displacers you had a dream of breeding cocks for cockfights, that is a profession…
I tell you today we can change our culture to a peaceful one… break new ground in crafting, science and yes even love…
By now the crowd of listeners was furious, some tried to climb the wall with their bare hands, this traitor must die, this speech had soiled their culture, carried by father to son, generation by generation… others bashed their heads against stones to get this miasma of ear-pestilence out of their mind…
By now Snook started to figure out that his messages were professed to deaf ears… so the speaker changed the direction in his speech:
…ok, I get it, but they forced me to say this, do you understand, I am in danger, do you want your dear comrade Snook to get hurt, save Snook, he is not ready to dye, they have told me that I must end the siege, so for my sake, please end this siege now and they will release me…
By now no Barbarian was listening any longer, there was a frantic activity among them, they were about to make another attempt ASAP to break through the capital wall not primarily to conquer the city or defeat the Alliance, No! To get their hands on that traitor and rip him to shreds!!!
A glass of IPA is Dead 2013 from Scottish punk brewery BrewDog served on draft at their pub in Camden, London.
IPA is Dead 2013, listed as El Danarado on Ratebeer, is a special blend of IPA made from the Dana and El Dorado versions of IPA is Dead and sold on draft at their pubs. It had a strength of 6.7% abv. The beer poured a deep golden color with an offwhite head. It sported a soapy aroma which my table friend claimed smelled of saurkraut. It had a strange sweet taste, a bit like overripe, almost rotten, fruit, before it ended in a tart, bitter finish. A strange and rather demanding beer to drink.
Please check out full details and many unique recipes at Garrett's Table!
Subscribe to a great mailing list - get recipes and photos directly to your inbox!
There’s nothing quite like homemade pasta. It’s so tender and tasty and it’s really fun to make. I used a basic pasta dough to make these tortelloni. Tortelloni are like tortellini but much larger. It’s an interesting alternative to ravioli that looks just as good as it tastes. These tortelloni are stuffed with a mixture of ricotta and parmesan cheeses. They’re tossed in a very simple sauce of browned butter, fresh sage, and a squeeze of lemon juice. The dish is finished with some chopped, toasted walnuts and a grating of parmesan cheese.
Every season, I cook something for each Philadelphia Eagles football game. My brother-in-law comes over and we make an afternoon of it. After all these years, he now thinks we should do a book "Football Food For Philadelphia Eagles Fans" or something like that. I'd cook and take the photos, and he would bankroll it.
I try to attach a theme each week to what I make. This week, in deference to the Eagles' opponent, the Green Bay Packers, I did grilled smoked kielbasa on a toasted bun with spicy brown mustard and topped with saurkraut. On the side, homemade maccaroni and cheese, using Wisconsin (Green Bay IS in Wisconsin) sharp cheedar and fontina cheese. And Philadelphia's own Dock Street beer to wash it down.
This is game-day food, JerseyStyle.
Alas, it wasn't a good start for my Eagles: Packers 16, Eagles 13.
But at least the food was good!
Update: I was contacted by my friends at the700level.com as they let me know this photo was featured on their blog about Philly sports. Thanks guys!
Please check out full details and many unique recipes at Garrett's Table!
Subscribe to a great mailing list - get recipes and photos directly to your inbox!
Sauerkraut is amazing. It’s so incredibly flavorful, low in calories, and rich in history. Most people don’t know how it’s made however. There are two ingredients in sauerkraut. That’s right, two: cabbage and kosher salt. The secret ingredients are the healthy bacteria that change the flavor of and preserve the cabbage over time. Here’s how you’d make sauerkraut at home:
Core and shred a few heads of cabbage (green or red). Add grated carrots if you want. Place in a clean plastic container or ceramic crock. Add kosher salt to taste. DO NOT add iodized salt as the iodine will kill the bacteria that you want to ferment the cabbage. Using your hands, crush the salt in your fists and between your fingers. The cabbage will bruise and some liquids will release. Push the cabbage down into the container and cover with a large plastic bag full of water. The bag will form to the shape of the container and prevent air from reaching the fermenting cabbage. A few times throughout the day remove the bag and press down on the cabbage further. If at the end of the day there is not enough released water, add a bit of water to barely cover the cabbage. Replace the bag and place in a warm place. Now here’s the most difficult part of making sauerkraut. Wait at least 2 weeks. After two weeks the fresh cabbage will have fermented into a tangy and soft sauerkraut. Take the sauerkraut as you need it and replace the bag each time. Sauerkraut is great to have around because, if done right, it basically can’t go bad and needs no refrigeration. Of course the best part is the taste. You’ll never buy the canned stuff again.
Here’s a detailed description of what exactly is happening when sauerkraut ferments.
Friedman's Lunch in Chelsea Market, New York, NY
filled with saurkraut, gruyere, Russian dressing on toasted rye bread ($14)
To read more about this visit, please CLICK HERE
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.